Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer reviewed journal
Publication Acceptance Date: 5/27/2005
Publication Date: 10/24/2005
Citation: Adhvaryu, A., Erhan, S.Z., Perez, J.M. 2005. Preparation of soybean oil-based greases: Effect of composition and structure on physical properties. Journal of Agricultural and Food Chemistry. 52(21):6456-6459. Interpretive Summary: Industrial greases are generally made from mineral oils. These greases are non biodegradable and toxic to the environment making them difficult to dispose after use. Greases made from vegetable oils are eco-friendly and considered potential candidates for industrial uses. The current investigation presents the effect of different fatty acids and composition on the physical and thermo-oxidative stability of grease. It was found that many functional properties of greases are controlled by thickness which in turn is dependent on the composition and soap structure. Methodology for vegetable oil based grease development is discussed with results comparable to commercial products. The work is of particular interest to industrial manufacturers who plan on substituting mineral oil based grease with biodegradable material.
Technical Abstract: The paper reports the preparation of soybean oil based lithium greases using a variety of fatty acids in the soap structure. The purpose of this investigation is to show the effect of soap composition and base oil amount on the physical and chemical properties of greases as well as the hardness and oxidative stability. Since a wide range of performance characteristics of greases in lubricant application depends on the hardness and oxidative stability, these indexes are discussed in terms of soap structure and grease composition.